Zsidai is a big name in the Hungarian gastronomic scene. The family owns several exquisite restaurants in the city, such as Baltazás Budapest or Pest-Buda. However, their firstborn was Pierrot, and opening it seemed like an unusual venture back then. In 1982, Ilona Zsidai and her husband Péter exchanged their well-paid jobs with foreign travel and connections for a more precarious entrepreneurial lifestyle, not particularly supported by the regime. Thus Pierrot, the first privately owned restaurant in Budapest, was born.
And success followed; soon, it became a favourite spot of artists and politicians, turning into a meeting point where it was worth walking up to after work.
And success followed; soon, it became a favourite spot of artists and politicians, turning into a meeting point where it was worth walking up to after work.
Celebrities such as Harrison Ford, Ryan Gosling, Antonio Banderas and Melanie Griffith all dined here.
Celebrities such as Harrison Ford, Ryan Gosling, Antonio Banderas and Melanie Griffith all dined here.
And you can expect the same service upon your visit: every guest is treated with the same love and care they have shown for 40 years. The timeless elegance makes everyone feel at home, which is why the restaurant is also a great choice for family events or weddings (up to 60 people), for example.
Of course, timelessness doesn’t mean that Pierrot hasn’t changed since its opening.
Of course, timelessness doesn’t mean that Pierrot hasn’t changed since its opening.
On the contrary, the former small café has been transformed into a restaurant with full kitchen facilities. The dishes are prepared with excellent ingredients from the most reliable suppliers of the family business. The historic building has a bohemian, French-style interior. And there is a hidden courtyard, too, where you can dine under the 13th-century walls, which shut out the outside world, while the lush surroundings and beautiful flowers create an idyllic atmosphere.
We are lucky, as we got to sample some of these. Our favourite of the starters was the ‘Lecsó’ tomato and pepper ragout (HUF 4,380), where a creamy letcho is placed on pickled peppers of different flavours and textures and quail eggs of perfect consistency, creating a perfect match. The foie gras pâté (HUF 7,680) is also delicious, with liver marinated in Tokaji wine, apple jelly, and compote, with brioche and a touch of pecan nut crumble for extra crunch. Among the soups, we were treated to some real classics. The beef cheek goulash (HUF 4,140) was hearty and tasty, and the Hungarian rooster broth (HUF 3,680) was golden.
The main courses are Hungarian classics but presented in an imaginative way. The summer squash served with the pan-seared trout (HUF 6,380) was uniquely luscious and delicious. Our favourite dish, however, was the Moulard duck (HUF 8,680), with a variety of flavours and textures that left us surprised even after all the dishes we had tasted. The rosé duck breast was perfect, the duck gizzard stew brought the more unusual ingredient to life, and the pearl barley risotto was not only colourful but also savoury with the crunch of the celery and bell pepper cubes.
The delicious desserts were a refreshing after-dinner treat, with the raspberry mille-feuille (HUF 3,880) being a real seasonal favourite and the Belgian chocolate mousse (HUF 3,660) a soft and crunchy bomb for chocolate lovers. There is a remarkable wine selection to accompany your meal, but classic cocktails and champagnes can also complement your lunch or dinner.
Pierrot will help you escape the city's bustle and experience Hungarian cuisine at its best without the slightest fuss. The special dishes and the light yet elegant atmosphere equally embrace both weary sightseers and those seeking to celebrate a special moment.
